Friday, June 25, 2010

Chicken, Spinach and Cannellini Bean Quesadillas

HEALTHY ALERT! We've put the cheesecake behind us, walked a thousand miles uphill backwards, and now we're ready for some tasty food that our bodies are going to thank us for. Chicken breast, spinach and cannellini beans equals lean protein, Popeye pectorals, and enough fiber to keep things moving in a positive manner, so to speak.

We're not slouching on flavor here though folks. This recipe started out as a quesadilla filling and did indeed become that for hubby, but I enjoyed it as is, mounded in a bowl with a hefty dose of freshly cracked black pepper.

First some basics on the chicken. You can use any type of cooked chicken you can get your hands on, but I prefer to take a package of skinless, boneless chicken breasts (a little over two pounds this time) and poach it in some boiling, salted water for about 20 minutes. I remove the breasts from the boiling pot to a cutting board and tent them with foil to keep them moist while they cool for a bit. Then I dice them and season them with a generous handful of Montreal grill seasoning. I use what I need for the specific recipe I'm making, and then I freeze the rest in one cup portions for future quick-fix meals.

Cannellini beans remind me of potatoes. They're so creamy and blend so well with other flavors and textures. You can sub in great northern or black beans for this recipe if you desire, but you'll forfeit a bit of the creaminess factor.

In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste. Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and cannellini beans and remove from heat.

Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread chicken, bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.

I could totally eat cheese and bread in any form, especially quesadillas. They're so easy to make and they really fill me up. Your recipe looks delicious. I usually make these Quick Chicken Quesadillas. I love them!

Saw this recipe on Pinterest. Love the name of your blog! :-) Thanks for sharing a healthy recipe. Can't wait to try it. Thanks for the tip about cannellini beans. I think I can get dry cannellinis in the bulk section at the health food store.

suzanne: I'm terrible about listing how many servings my recipes make. I'm sorry. There are so many variables here, and depending on what size tortilla you use, your results may vary. I'm going to guess that this would make 6 servings.

Anon: I'm terrible about listing how many servings my recipes make. I'm sorry. There are so many variables here, and depending on what size tortilla you use, your results may vary. I'm going to guess that this would make 6 servings

when i do quesadillas i put shell down add cheese when melted take off, put on plate put on grill another shell add cheese and chix minture what ever kind you are making then put first shell on top of the one still on grill, dont have to try to turn, and make a mess you can make alot faster you are making a whole shell not a half

I made these for dinner tonight and they were VERY tasty! I am keeping this recipe.

I made 9 quesadillas with about half the bean/chicken filling. Also, I shredded blocks of Monterey Jack & Mild Cheddar in my food processor and that really helped too (sorry but much tastier than the stuff pre-shredded in the bags). We're having leftovers tomorrow night!!

Any time I can get two dinners out of the work of one, I am pretty psyched.

I found your recipe a while about two months ago and have since made it three time. I can't believe my husband and son are eating spinach and bean in a QUESADILLA! Thanks a mill. I wrote about an app that I use to save my recipes and I used snapshot of your recipe to demonstrate it. http://kenyagjohnson.com/techbytes/2013/11/5/the-secret-ingredient-is-paprika

I just have to let you know that my husband and I eat this almost every week. My kids, who are not as adventurous, will just have cheese quesadillas with it. It has become one of our favorites. Thank you!

Made this last night and I loved it! My husband ate 2 gigantic quesadillas (I got the 8" ones) and my 8yo daughter had half of one and asked for more in her lunch today. I ate leftovers here at work cold from the fridge and they were still fab. I was thinking sauteed mushrooms would be a great addition to these, but maybe separately or if you had some leftover so you don't add too much liquid to the veggies. I also used a mix of bell peppers (but not the evil green ones). And I used 3 different kinds of cheese I had on hand, including Mexican mix, sharp cheddar and then mozzarella, and they were all good. Thank so much for this recipe!

About Me

This is my documentation of my life after turning 50. Lots of recipes, some healthy, some not so much... tossed up with a hefty dose of sarcasm and motherly love.
My email address: maggielauerrdh(at)yahoo.com